RECIPES

Oaxaca Style Chorizo

This and the chorizo verde are my favorite versions of this Mexican-style bulk sausage. Although Oaxaca has many types of chorizo, I gave it this name because that is where I found the recipe. It should be made, not just with pork shoulder but with an especially fatty piece of that cut. The meat should be ground with a medium to small blade, but in a pinch it can also be pulsed in a food processor. Please note that in California ancho chiles are often improperly referred to as pasillas. If you cannot find the real pasilla chile powder (or make your own from the long, thin, nearly black dry pasilla chiles) just use another tablespoon of ancho powder.

Directions

Place the chile powder in a large bowl, add the remaining ingredients, except for the pork, and mix into a paste. Add the ground pork to the bowl and mix well by hand. Leave the chorizo in the refrigerator to absorb the flavors for at least an hour before using.